Jean-Bernard prepared meat and seafood: clams, snails (caracolles), shrimps and squid. I took up cutting vegetables, squeezing garlic and mixing spices. After a while all thsese ingriedents moved to the huge frying pan on butan stove. Just left to prepare tables, plates and open wine bottles.

At the table sat: Spaniards, Helvatian, Dutch couple, English, Americans and Polish. Polish guys turned out to be best eaters. Thankfully there were 2 wegetarians, so portions could be doubled and tripled – for everybody.